Avaliação da Acidez de Diversas Marcas de Leite Fermentado Disponíveis Comercialmente

Abstract

Objective: To measure the pH and titratable acidity (buffer capacity) of different fermented milk brands available in the market. Method: Seven brands of fermented milk were analyzed: Yakult (Yakult®)-traditional flavor; Batavito (Batavo®)-tangerine and grape flavors; Batavinho (Batavo®)-apple and citric fruit flavors; Bob Esponja (Batavo®)-strawberry, citric fruit and grape flavors; Danito (Danone®)-vanilla flavor; Chamyto (Nestle®)-traditional flavor; Vig (Vigor®)-traditional flavor. Initial pH was measured with a potentiometer and a combined glass electrode (Tec-2 Tecnal) at the recommended product temperature. The flasks were hand-shaken for 15 s and two 15 mL aliquots were collected. For measurement of the titratable acidity (buffer capacity), 50 mL of each flask were collected, adding 100 μL aliquots of NaOH 1N under constant agitation (Fisaton magnetic stirrer) with subsequent pH measurement until values immediately greater than 5.5 were obtained. The data were analyzed statistically by the Scott-Knott test (p<0.05). Results: All the analyzed products had pH value below 5.5 and different intrinsic buffer capacity. The products containing fruit in their composition (Batavinho apple and citric fruit flavors; Batavo®) and Yakult presented the highest intrinsic buffer capacity and the highest acidity levels. Batavito grape flavor (Batavo®) presented the lowest acidity level. Conclusion: All the analyzed products presented pH below 5.5 and may contribute to the erosive potential of the children's and adolescent's diet.